Chop up the carcasses and fry them in olive oil together with
the partridge legs. When the blood is gone, put everything in a
soup kettle. Sauté coarsely chopped onion, leek, carrot, garlic
cloves and celery in oil. Drain and add the vegetables to the
partridge leftovers. Fry the bacon cubes in a dry non-stick pan,
drain and add to the rest.
Pour a few litres of water into the soup kettle until everything is
covered. Season with pepper, salt, mace, cloves, bay leaf,
thyme and juniper berries. Put on a low heat, just below the
boiling point. The preparation must not boil. Leave to infuse for
at least 5 hours, half covered.
Leave to rest for a while off the heat and then use a ladle to
scoop the stock from the soup kettle through a fine sieve. Do
not pour it out in one go. The result is a clear bouillon.
You now have the basis of the consommé, which is not
finished off in the traditional way with egg whites.
Just reduce further on low heat with the addition of a glass of
Madeira and a few tablespoons of tomato puree. Season with
more herbs if necessary.
Leave the consommé to rest overnight in a cool place or in the
refrigerator and then skim off the fat with a trowel.
The next day: cut carrot, leek and celery into julienne and
steam the vegetable sticks until tender. Fry a partridge fillet,
skinless and de-husked, in a pan with a little butter. After about
five minutes, add half a glass of water, cover and leave to
simmer for another 5 minutes. Take the pan off the heat and
wait for about ten minutes before cutting the fillet into strips.
Serve at the table in a soup tureen. First place a heap of
warmed vegetable julienne and partridge strips in the soup
plate and pour a ladleful of consommé over them.
consommé of partridge
butter
pepper & salt
mace
cloves
bay leaf
thyme
juniper berries
tomato puree
Madeira
partridge
leeks
onions
carrots
celery
garlic
olive oil
bacon bits
Chop up the carcasses and fry them in olive oil
together with the partridge legs. When the
blood is gone, put everything in a soup kettle.
Sauté coarsely chopped onion, leek, carrot,
garlic cloves and celery in oil. Drain and add the
vegetables to the partridge leftovers. Fry the
bacon cubes in a dry non-stick pan, drain and
add to the rest.
Pour a few litres of water into the soup kettle
until everything is covered. Season with pepper,
salt, mace, cloves, bay leaf, thyme and juniper
berries. Put on a low heat, just below the boiling
point. The preparation must not boil. Leave to
infuse for at least 5 hours, half covered.
Leave to rest for a while off the heat and then
use a ladle to scoop the stock from the soup
kettle through a fine sieve. Do not pour it out in
one go. The result is a clear bouillon.
You now have the basis of the consommé,
which is not finished off in the traditional way
with egg whites.
Just reduce further on low heat with the
addition of a glass of Madeira and a few
tablespoons of tomato puree. Season with
more herbs if necessary.
Leave the consommé to rest overnight in a
cool place or in the refrigerator and then skim
off the fat with a trowel.
The next day: cut carrot, leek and celery into
julienne and steam the vegetable sticks until
tender. Fry a partridge fillet, skinless and de-
husked, in a pan with a little butter. After about
five minutes, add half a glass of water, cover
and leave to simmer for another 5 minutes.
Take the pan off the heat and wait for about ten
minutes before cutting the fillet into strips.
Serve at the table in a soup tureen. First place
a heap of warmed vegetable julienne and
partridge strips in the soup plate and pour a
ladleful of consommé over them.
consommé of
partridge
butter
pepper & salt
mace
cloves
bay leaf
thyme
juniper berries
tomato puree
Madeira
partridge
leeks
onions
carrots
celery
garlic
olive oil
bacon bits
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
